4 eight or ten inch tortillas
½ cup hummus or babaganoush
½ cup sugar snap peas, trimmed and cut into thin slivers
2 turnips, peeled and thinly sliced into rounds, then into thin slivers
or, use pickled turnips
1/3 cucumber peeled, thinly sliced
2 scallions, thinly sliced
2 radishes, thinly sliced
Bryson cress or greens
1 tomato thinly sliced, then in half

Place tortilla down and spread on a few tablespoons of hummus or babaganoush. Place a small amount of spread near the top of the tortilla (this will help keep the tortilla together when rolled). Place a bit of each vegetable on top of the spread, leaving some room (about an inch) on the ends of the tortilla.

Place a little cress or greens. From the bottom, begin to roll up the tortilla tightly. After one or two rolls, bring in the sides (with no veggies on it) towards the centre and then roll again from the bottom to the top